KAJIAN PUSTAKA IMOBILISASI ENZIM PAPAIN DAN APLIKASINYA DALAM BIDANG FARMASI

• Main Author: Kencanawati Gunadharma, Monica
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/61936
• Institution: Institut Teknologi Bandung

Papain enzyme is a cysteine protease enzyme obtained from papaya latex (Carica papaya L.). The papain enzyme has less stable characteristics so it needs to be increased its stability. The process of enzyme immobilization is one way that can be done to overcome these problems. To determine the optimal method and conditions during the papain enzyme immobilization process, a literature review was carried out. There are 40 literatures obtained through searching with Science Direct and PubMed. The results of immobilization of papain enzymes such as the amount of immobilized papain enzymes and the results of immobilized papain enzyme activities will be influenced by several factors such as pH, temperature, immobilization time, and additional compounds (cross-linkers). The optimum papain enzyme immobilization was carried out at pH 6-7,5 at room temperature (25°C). The characterization of papain enzymes such as SEM, FT-IR, BET, EDXS, XRD, VSM was carried out to determine the immobilization of papain enzymes. The immobilized papain enzyme can maintain its activity in a range of pH and extreme temperatures, as well as a longer storage time. In addition, the immobilized papain enzyme is easier to obtain for repeated use. From the results of the literature review, the best method to be used in immobilization of papain enzyme is the encapsulation method using silica. The use of immobilized papain enzymes in the pharmaceutical field can be found in the manufacture of hydrolysates, metal detection in pharmaceutical preparations, as wound debridement, and antibiofilm.